Chicken and coriander ricotta turnover using a Kenwood
(5)
Preparation time
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Imagine a delightful fusion of flavors wrapped in golden, flaky pastry – that's the magic of Chicken and Coriander Ricotta Turnovers! This dish is a culinary passport to a sunny Mediterranean afternoon, where the vibrant notes of fresh coriander dance with creamy ricotta, and tender chicken mingles with colorful red and yellow peppers. Legend has it that turnovers originated as a clever way to use up leftover ingredients, making them a deliciously resourceful treat. As you bite into these crispy parcels, you'll feel like a gourmet chef, even if you just whipped them up in your own kitchen! Serve them warm alongside a fresh green salad for a meal that's as delightful to the eyes as it is to the palate.
Ingredients
- 15 g Fresh coriander
- 250 g Ricotta
- 50 g Red pepper
- 50 g Yellow pepper
- 200 g Chicken breast
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 15 g Milk
Steps
- Add 500 g homemade puff pastry in a workplan.
- Add 15 g of fresh coriander in the food processor bowl.
- Mix chop: 3sec / 0°C / Speed 7. Scrape the sides of the bowl with the spatula
- Add 250 g of ricotta in the food processor bowl.
- Cut in julienne, and add 50 g of red pepper, 50 g of yellow pepper in the food processor bowl.
- Cut into dices, and add 200 g of chicken breast in the food processor bowl.
- Add 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 3 in inverse.
- Preheat the oven at 180°C.
- Line a baking tray with parchment paper and set aside.
- Add 15 g of milk on the workplan.
- Roll out the dough using a rolling pin on a floured work surface into a rectangle measuring 30 by 50 centimeters.
- Cut two strips of 15 cm in length. Place 4 mounds of ricotta filling every 10 cm on the first strip.
- Moisten the edges and the spaces between the piles with water using a kitchen brush. Cover with the second strip of dough and seal the edges well.
- Cut the 4 pastries and decorate the edges with the tines of a fork to ensure they are sealed. Place the pastries on the prepared baking sheet and brush them with milk using a pastry brush.
- Cook at 180°C during 25min.
- Serve hot with a green salad.
